Exotic and Wonderful Soup. Sweet Chilli, Coconut and Sweet Potato Soup

I made the most wonderful soup today. Every time, I make soup, I go outside to get the vegetables and with the Spring sunshine in the air this morning, I decided that my usual, Spiced Parsnip, was just too wintry.

It would be the kind of day that needs a bright, colourful and fresh soup and so I came up with this Sweet Chilli, Coconut and Sweet Potato effort. If the idea sounds too exotic for soup or too sweet, I implore you to try it because it’s seriously delicious!

I’ve called it Malibu Barbie Soup because the coconut reminded me of Malibu, the spirit, and it’s a wonderful orange colour like a Californian tan!

Eleanor’s Malibu Barbie Soup

for a large saucepan!

  • 3 large potatoes, chopped
  • 1 large onion, chopped
  • 3 large sweet potatoes, chopped
  • 5 tablespoons of sweet chilli sauce
  • 1 tin of coconut milk
  • vegetable stock
  • salt and pepper
  • butter
  1. In a large pan, saute the onions and potato in melted butter until the onion is golden and the outside of the potatoes golden too.
  2. Pour 2 pints of boiling water (you may need more but to cover the vegetables) into the saucepan, add 3 tsp of vegetable stock and bring to the boil.
  3. When boiled and the potato is soft, whizz in a food processor or with a mouli until smooth. Add a tin of coconut milk and the sweet chilli sauce and simmer for 15 minutes.
  4. Season and serve

I decorated mine with a slick of coconut cream from the tin, a splash of sweet chilli and a couple of croutons.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s